Recipe: Wasabi Honey Teriyaki Grilled Chicken Thighs

These grilled chicken thighs are great with steamed vegetables or as appetizers for a large group.

This homey supper dish, served over a bowl of rice with steamed veggies or appetizers for a bigger group, cooks up in no time at all. From Gastro Grilling by Ted Reader.

Wasabi Honey Teriyaki Grilled Chicken Thighs

2 tsp (10 mL) wasabi powder

2 tsp (20 mL) freshly squeezed lemon juice

1 oz. (28 g) sake

½ cup (125 mL) honey

1 tbsp (15 mL) soy sauce

3 tbsp (45 mL) hoisin sauce

1 tsp (5 mL) prepared horseradish, drained of excess moisture

1 tsp (5 mL) minced ginger

1 green onion, minced

12 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper to taste

Pinch of cinnamon

¼ cup (60 mL) crushed wasabi peas

1 tsp (5 mL) toasted sesame seeds

1 tbsp (15 mL) chopped fresh cilantro

Place the wasabi powder into a small bowl and drizzle with the lemon juice and sake. Stir in honey, soy sauce, hoisin sauce, horseradish, ginger and green onion.

Fire up the grill to 450 to 550 F.

Season both sides of the thighs with kosher salt, black pepper and pinch of cinnamon. Grill the thighs for six to eight minutes on one side, turn the thighs over and begin to baste with the wasabi honey baste. Continue to cook for another six to eight minutes, basting with the sauce until fully cooked with minimum internal temperature, 160 F. Remove from the grill.

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